Old-Fashioned Beef Stew (Gluten Free)

Ingredients

• 4 tbsp olive oil
• 2 to 4 lb (0.9 to 1.8kg) London broil or sirloin roast,* cut in 2-inch cubes
• 1 large onion, peeled and cut into bite-sized cubes
• 2 cloves garlic, peeled and chopped
• 10 to 12 slender carrots, cut into bite-sized chunks
• 1 large red bell pepper, coarsely chopped
• 4 large stalks celery, coarsely chopped
• 1 poblano pepper, coarsely chopped, optional
• 2 cups (473ml) red wine, Madeira or dry vermouth
• 3 to 4 cups (710 to 946ml) gluten-free beef or chicken stock
• 1 tsp beef demi-glace or bouillon, optional
• 2 tsp dried thyme leaves
• 1/2 tsp rosemary
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• Cooked noodles, potatoes or rice, for serving, optional

Instructions

1. 1

   In a Dutch oven or heavy, large stockpot,...: In a Dutch oven or heavy, large stockpot, heat the oil over medium-high heat. When shimmering, add half of the beef cubes. Spread out into a single layer and do not disturb until brown. When the first side is well browned and pieces release easily, stir and continue browning the other sides. When all the pieces are well browned, use a slotted spoon to transfer the cooked beef to a large platter.

2. 2

   Add the remaining beef to the pan and...: Add the remaining beef to the pan and repeat the browning process. Add a little more oil if needed. When done use the slotted spoon to add the second batch of meat to the platter of browned beef.

3. 3

   Add the onions to the pan, stirring to...: Add the onions to the pan, stirring to coat them with the oil in the pan. Cook for about 3 minutes, stirring often, until softened. Add the garlic,carrots, celery, bell peppers, and poblano peppers. Stir to blend and coat all ingredients with the residual oil.

4. 4

   Add the wine to the pan to deglaze...: Add the wine to the pan to deglaze it. Use a wooden spoon or spatula to release any browned bits on the bottom of the pan scraping to be sure the entire bottom is smooth and clean. Return the cooked beef and any accumulated juices to the pan, stirring into the vegetables.

5. 5

   Pour 1 cup (237ml) of the stock into...: Pour 1 cup (237ml) of the stock into a bowl and add the demi-glace orbouillon. Whisk together until fully dissolved. Add this mixture to the meat and vegetables and stir it in. Add enough stock to almost cover the meat and vegetables. The amount of stock will be determined by the size of the pan you use. I needed about 4 cups (946ml) total (including the amount I used with the bouillon).

6. 6

   Stir in the thyme, rosemary, and bay leaf....: Stir in the thyme, rosemary, and bay leaf. Bring broth to a boil, then reduce the heat and simmer for 30 minutes, partially covered. Stir thoroughly and continue simmering for another 30 minutes or until the broth is richly flavored and the beef and vegetables are tender. Remove and discard the bay leaf. Taste the broth and add more salt or pepper if needed.

7. 7

   If you like a slightly thicker broth for...: If you like a slightly thicker broth for your stew, whisk together 2 tablespoons water with 2 teaspoons cornstarch in a small bowl until smooth. Whisk into the stew. Return the stew to a boil and cook, stirring, until thickened. Cornstarch slurries need heat to activate and thicken. Taste and adjust seasonings if needed. If you want it thicker, repeat making the slurry, stirring it in, and bringing the stew back to a boil.

8. 8

   Ladle into bowls. If you want you can...: Ladle into bowls. If you want you can also serve it over cooked noodles, potatoes or rice. Serve hot.